1-Start by heating a large heavy-bottomed pot or Dutch oven over medium-high heat to begin your buckwheat and beef pilaf adventure. Add the olive oil and half of the butter, then toss in the diced onion and sauté until it’s softened, about 5 minutes. Next, add the beef cubes and brown them for 5 minutes, turning once so they don’t cook all the way through.

2-Stir in the julienned carrots and cook for another minute to blend the flavors. Pour in 4 1/4 cups of cold filtered water, along with the cumin, salt, and pepper, then bring it to a boil and reduce to a low simmer. Cover and let it cook for 1 hour, allowing the beef to become tender.

3-Ten minutes before the hour ends, toast the buckwheat in a separate non-stick skillet over medium-high heat with the remaining butter until it’s golden, which takes 3 to 5 minutes. Spread the toasted buckwheat over the beef mixture in the pot and gently pour 1 cup of hot water over it, covering by about half an inch. Cut the garlic head in half horizontally, place it cut side down on the buckwheat, and press lightly. Cook uncovered over medium heat until most of the liquid evaporates, about 10 minutes.

4-Finishing Touches. Pierce 8 to 10 holes through the buckwheat to let steam escape, then cover the pot, reduce the heat to low, and let it sit for 30 minutes. Once done, remove the garlic, give the pilaf a gentle stir, and it’s ready to serve. This method ensures the buckwheat pilaf with savory spices has the perfect texture and flavor, with the total preparation time around 2 hours including 10 minutes of prep.